Roasted squash salad

Name: Roasted squash salad
Ingredients: 1 acorn squash; 200 g shiitake mushrooms; 2 tbsp olive oil; 4 cups arugula; shaved parmesan, to garnish; 3 tbsp olive oil; 3 tbsp sherry vinegar; 2 tbsp maple syrup; 1 tsp Dijon mustard; 1/2 tsp salt

Photo, Erik Putz.

Ingredients

1 acorn squash
200 g shiitake mushrooms
2 tbsp olive oil
4 cups arugula
shaved parmesan, to garnish

Dressing

3 tbsp olive oil
3 tbsp sherry vinegar
2 tbsp maple syrup
1 tsp Dijon mustard
1/2 tsp salt

Instructions

PREHEAT oven to 400F.
MICROWAVE acorn squash on high for 4 min.
CUT into 1/2-in. slices, crosswise, then cut slices into quarters. Remove and discard seeds.
TOSS squash and shiitake mushrooms, stems removed, with 2 tbsp olive oil on a foil-lined baking sheet. Spread out in a single layer. Bake until tender, 15 to 20 min.
WHISK 3 tbsp olive oil and sherry vinegar with maple syrup, Dijon and salt in a large bowl. Add arugula and roasted vegetables. Top with shaved parmesan.

Chatelaine

The Editorial Team of Chatelaine magazine.

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fall roast vegetables Salads